The fruit for the 2018 The Caley Cabernet & Shiraz comes from Coonawarra and Barossa. The Cabernet Sauvignon (80% of the blend) is sourced from four blocks within the same estate-owned Coonawarra vineyard, and within that are two clones. The Shiraz (20% of the blend) is a combination of Eden Valley (15%) and Barossa fruit (5%). All handpicked and destemmed, the fruit parcels are kept separate in the winery and fermented wild in a selection of fermenters. It spent 10 days on the skins, then was pressed off to Yalumba-coopered barrels (in the main) and matured in a total of 38% new oak. It offers dusted blood plums, dark raspberry, cocoa nibs and licorice on the nose. It is composed and restrained, with a hint of toasted oak shining through the abundant fruit. In the mouth, the fruit is abundant and purple, shaped by a casket of firm tannins that assist in the flow of wine over the tongue. It is cohesive, powerful and resplendent. This is a very smart wine, one with pleasure built into its core. This is drinking beautifully now; it has polish and gloss, but it is savory (peppered roast beef crust), which makes it a little chewy and balances the fruit. This is an exciting wine, one that speaks of the classic Australian blend of "Cab Shiraz" in a respectful way, but it cannot hide its polish and modernity. Drink Date: 2023 - 2058
- Wine Advocate 97p
